|Power Greens Breakfast Casserole with Feta and Mozzarella has a whole pound of greens!|
When I shared the recipe for Power Greens Salad with Blueberries and Almonds, I raved about how much I love the Power Greens mix of chard, kale, and Spinach I've been getting at Costco. And if you know my food preferences at all, you might have guessed I'd be making some kind of breakfast casserole with this delicious mix of greens. In the last couple of weeks I've made this Power Greens Breakfast Casserole with Feta and Mozzarella four times, so that's a sign of how much I like it! And last weekend my friend Sean from Punk Domestics stayed at my house when he was in town for the Alt Conference, and when I fed him some of the leftovers for breakfast, he gave the recipe a thumbs up. I actually used a full pound of the greens mix in this, which helped balance out the generous amount of cheese! I think the combination of cheeses here went really well with the variety of greens, so if you like the idea of starting out the day with a healthy dose of greens, give this a try!
I love having this in the fridge for a heat-and-eat breakfast, but I also think this would make a delicious light meal for lunch or dinner, so if you ask me this is pretty much a perfect Meatless Monday dish! (To see lots more meatless recipes, use either the label Meatless Monday or Vegetarian Recipes in the recipe index or visit my Meatless Monday Pinterest board. I also share Meatless Monday ideas from other blogs each week for Meatless Monday at BlogHer.com.)
Here's the big bag of greens I started picking up at Costco that started this Power Greens binge at my house. (When I googled it, I found there were lots of companies making a similar mix of greens if you can't find this one.)
Then use a large turner to keep turning the greens over and over until they're all wilted down like this.
Put the wilted greens in a large glass or ceramic casserole dish that you've sprayed with olive oil or non-stick spray.
Spread the crumbled Feta, cubes of mozzarella, and sliced green onion on top of the wilted greens. Season to taste with fresh-ground black pepper and Spike Seasoning (or use your favorite seasoning blend that's good on eggs if you don't have Spike.)
I use this container with a snap-tight lid to keep leftovers in the fridge so I can enjoy this for breakfast for several days after I've made a big casserole like this one.
(Makes 8 servings; recipe created by Kalyn.)
1 lb. power greens mix (a blend of kale, chard, and spinach)
1-2 tsp. olive oil (more or less, depending on your pan)
4-6 oz. mozzarella cheese, cut in 1/2 inch cubes (South Beach Diet recommends reduced-fat cheese)
4 oz. Feta, crumbled (I used my favorite Feta)
1/2 cup sliced green onion
Spike Seasoning to taste, about 1 1/2 teaspoons
fresh-ground black pepper to taste, about 3/4 teaspoon
low-fat sour cream for serving (optional but good)
Preheat oven to 375F/190C. Spray a large glass or ceramic casserole dish with olive oil or non-stick spray. (My dish was 10" x 13"; if you don't have a dish that's close to that size I would cut down the recipe a bit.)
Heat a little olive oil in a large non-stick frying pan with high sides. Turn heat to high, add the greens all at once, then immediately use a large turner to turn greens over and over until they're completely wilted down. (This will only take a minute or two, watch them carefully.) Put the wilted greens in the bottom of the casserole dish.
Cut the mozzarella into cubes about 1/2 inch square (or you can use grated mozzarella, but I do like the nuggets of melted cheese from the mozzarella cubes.) Crumble the Feta and slice enough green onions to make 1/2 cup. Sprinkle the mozzarella, feta, and sliced green onions over the greens. Season the mixture to taste with Spike Seasoning and fresh-ground black pepper. (Don't use salt, the Feta is salty enough.)
Beat eggs until the yolks and whites are well-combined, then pour over the greens/cheese mixture. Use a fork to gently "stir" the mixture so the greens, eggs, and cheese are evenly distributed.
Bake 40-45 minutes, or until the mixture is completely set and the top is as brown as you prefer. Serve hot, with a dollop of low-fat sour cream if desired. This will keep in the refrigerator for up to a week and can be reheated in a microwave or in a frying pan on the stove.
South Beach Suggestions:
This recipe is loaded with healthy low-glycemic ingredients, and I would eat this for any phase of the South Beach Diet. If you're concerned about fat and are actively trying to lose weight, I would use the smaller amount of cheese. South Beach recommends low-fat cheese.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Breakfast Ideas with Kale, Chard, or Spinach:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Kale, Mushroom, Feta, and Mozzarella Breakfast Casserole ~ Kalyn's Kitchen
Kale Frittata ~ David Lebovitz
Swiss Chard, Mozzarella, and Feta Egg Bake ~ Kalyn's Kitchen
Green Shakshuka ~ The Kitchen
Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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